Rhubarb Biscuit Coffee Cakes |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 80 |
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Enjoy the mouthwatering aroma of rhubarb and cinnamon from these luscious coffeecakes. Field editor Carla Hodenfield from Ray, North Dakota submitted the recipe. Preparation is a snap.Carla Hodenfield, Ray, North Dakota Ingredients:
10 tubes (12 ounces each) refrigerated buttermilk biscuits |
20 cups sliced fresh or frozen rhubarb (about 6 pounds) |
2-1/2 cups sugar |
5 teaspoons cornstarch |
10 eggs, lightly beaten |
5 cartons (16 ounces each) sour cream |
1 pint heavy whipping cream |
2-1/2 teaspoons vanilla extract |
topping: |
3 tablespoons sugar |
1-3/4 teaspoons ground cinnamon |
Directions:
1. Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2 cups rhubarb. In a large bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb.
2. Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 10 coffee cakes (8 servings each).
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